Ingredients
Scale
- 475 grams all-purpose flour
- 100 grams active sourdough starter
- 250 grams water
- 100 grams pumpkin puree
- 10 grams salt
- 10 grams sugar
- 1 teaspoon pumpkin spice
Instructions
- Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together.
- Cover and let the dough autolyse for 30 minutes.
- Perform 4-6 stretch and folds in the first two hours, 20-30 minutes apart.
- Cover and bulk ferment for 3-8 hours.
- Shape into a ball, place in a banneton, and refrigerate overnight.
- Preheat a cast iron Dutch oven to 500°F.
- Cut 4 strings, each 20 inches long.
- Arrange strings in a criss-cross pattern on parchment paper.
- Place the cold dough top side down on the strings.
- Tie each string to divide the dough into 8 sections.
- Reduce oven heat to 450°F and bake for 20 minutes covered, then 20 minutes uncovered.
- Cool completely before serving.
Notes
- Use cold dough for easier shaping.
- Baking in a Dutch oven creates a crispy crust.
- Adjust bulk fermentation time based on room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg